Tuesday, August 30, 2011

How can it be that each week I come away from our cooking class and think “that was my favourite so far”? We eat Indian food regularly as it ticks all the boxes of gluten free, tasty and nutritious. The fact that you can add your own spice by the way of chutneys and pickles is also handy when you’re cooking for children.

Cooking a big batch of DHAL is not only easy but saves time in the kitchen. The recipe freezes really well and with some basmati rice and a quick salad of cucumber, onion and tomato makes for a quick midweek meal. Add some hard boiled eggs, RAITA and pappadums and everyone is happy!

I use frozen chopped spinach in my PALAK PANEER recipe. If you have plenty of fresh spinach available and the time to wash and chop it feel free to use that instead. Paneer is a fresh curd cheese made with lemon juice as a curdling agent, perfect for vegetarians as it doesn’t contain any animal rennet. The texture is a between a solid ricotta and haloumi. You’ll notice this recipe is much fresher and lighter than the dishes you are served in a restaurant where it is often dressed with extra clarified butter, cream or pureed paneer to make it richer and more satisfying.

My favourite movie is Bend it Like Beckham and whenever I make ALOO GOBI I’m reminded of the line “Anyone can cook Aloo Ghobi, but who can bend it like Beckham?”. It really is a simple dish if you follow some rules, just like soccer! Use a wide, heavy based pot with a tight fitting lid and taste the dish and adjust the seasoning before you serve it. You probably do that anyway…

Two side dishes that pair well with this meal are the tangy KACHUMBER and cooling RAITA.

For dessert we made delicious CARROT HALVA. A strange concept if you’ve never eaten carrot for dessert before but you’ll be a convert for this luscious sweet pudding once you’ve tried it. If you’ve read Madhur Jaffrey’s Climbing the Mango Trees you’ll know this is a very comforting dish similar to rice pudding.

Like I said earlier a very tasty lesson, here are the recipes. Enjoy!

DHAL

This Indian “stew” can be prepared with lentils, split peas or chick peas but a combination provides a wider range of nutrients and variety in texture.

Variations: Restaurants sometimes add ghee/ butter/ cream to palak paneer to make it creamier. Alternatively you can add a paste of roasted cashew nuts.

Another alternative is to add chopped tomatoes.

TIP:

If you are making various Indian dishes it may be faster to mince all the ginger and garlic in batches in the food processor, leftovers will freeze well. Likewise chop up all the onion at the same time.

ALOO GOBI

A popular Punjabi “dry” curry of potatoes and cauliflower.

Serves: 6 (as part of a meal)

Preparation: 15 minutes

Cooking Time: 20 minutes

Equipment:

knife, chopping board, garlic press, large saucepan with lid, mortar and pestle, wooden spoon, small bowl for rubbish, plates and spoons for service.

Ingredients:

½ cup olive oil

1 large onion, chopped

2 garlic cloves, chopped

1 tablespoon ginger, finely minced or chopped

1 teaspoon cumin seeds

¼ teaspoon mustard seeds

½ teaspoon turmeric powder

1 teaspoon garam masala

½ bunch coriander; stems chopped for frying, leaves for garnish

1 teaspoon salt

1 small green chilli, de-seeded and chopped

1 head of cauliflower, cut into florets c.5cm

3 potatoes, washed and cut into c.3cm cubes

Directions:

1. Gently fry onion in oil till translucent.

2. Add garlic, ginger, coriander stems and all the spices and gently cook for 1 minute

3. Add the chilli and the potato, cook for 5 minutes letting it catch a little on the base to brown the potatoes.

4. Add the cauliflower and stir gently for 5 minutes. Put a lid on the pot.

5. Cook, covered on a low heat for 15mins. Occasionally check the bottom isn’t burning; add a little water to prevent this.

6. The dish is cooked when a potatoes are cooked through, it should be dry and slightly coloured. Garnish with coriander leaves.

Serving suggestions: This dish is best served alongside a wet curry and rice or as a filling for Indian breads.

Each family has their own preferences and can alter the level of spice, add tinned tomatoes for more “gravy” or use paprika instead of chilli.

4.Simmer over a medium heat for around 20 minutes stirring frequently so it doesn’t “catch”

5.When the milk has almost evaporated add the sugar, sultanas and almonds

6.Stir well for a further 5 minutes till mixture begins to clump together

7.Add the tablespoon of golden syrup and cook again till mixture is dry.

8.Finished halva is a lumpy, bright orange dry mix

To serve warm: place a couple spoonfuls into bowls and serve with a little sprinkle of nuts and sultanas

To serve chilled: place into a greased mould and refrigerate till needed.

Alternatively: smooth mixture onto a flat dish and decorate the top before serving

NOTES: This is an amended recipe. Traditional halva has much more fat often incorporating up to 200 grams butter, cottage cheese and oil into this recipe! The original recipe also calls for much more sugar. I find that this recipe is sweet and rich enough for Australian palates. If you would like a richer dessert serve a scoop of vanilla ice cream along with chilled halva.

Tuesday, August 23, 2011

The hit of the Chinese Cuisine night is always the POT STICKER DUMPLINGS, I think that’s because the name is intriguing and they look way more complicated than they actually are. Sure, there are a number of steps to get lovely crisp bottoms on those soft steamed dumplings but it’s not had once you know how… the filling is really easy too. What are you waiting for? Go and pick up some gow gee wrappers from the local Asian grocery store and make some this weekend!

There are lots of videos on YouTube that show you how to fold the dumplings. I prefer to use the method shown at 2:15 in this video. Really, you could use any method that keeps the filling inside whilst you cook the dumplings. It will still taste the same!

We also made STIR FRIED EGGPLANT AND SNOWPEAS, a colourful VEGIE FRIED RICE and cute little ALMOND COOKIES to finish.

Wednesday, August 17, 2011

Well, it was an ambitious attempt of eight dishes in two hours but we pulled it off! We're halfway on this trip around the world and we're getting into the swing of things. The kitchen was busy but this meal was declared the favourite so far, yet again!

An amazing range of flavours and textures from around the Middle East.

Directions:1. Blend the chickpeas, garlic, olive oil, tahini, cumin and lemon juice in the food processor till just combined2. Whilst the motor is running add the water till the desired consistency is reached.3. Add more water for dressing a salad or serving with falafel etc4. Cover and chill till required

To serve:Scoop into a dish, make a small well in the center and pour in a little olive oil.Sprinkle with the sweet paprika.

Directions:1. With a sharp knife cut skin of each eggplant about 4 times and place directly over a flame with tongs or skewered on a fork2. Turn till charred on all sides. This gives the eggplant smoky flavor3. Place eggplants on a baking tray and bake for 20 to 30 minutes till soft4. Set aside to cool5. Once cool peel away the skin6. Place flesh in a large bowl with the garlic, tahini and the lemon juice and oil7. Using a whisk beat until the eggplant is mashed and ingredients are combined8. Taste and season with salt and pepper

Method:1. Heat the olive oil in a pot and sauté the onion for 2 minutes till softened2. Stir in the garlic and sauté for 30 seconds3. Add the green beans, season with salt and pepper and cook for 5 minutes4. Add the paprika, tomato paste and the tomatoes.5. Stir and cover with hot water6. Reduce the heat, cover the pot and simmer for 30-40 minutes till beans are tender7. Sauce should have also thickened.

To serve:Serve as a side dish with Lebanese pitta bread.

* To peel tomatoes cut a cross into the base and plunge for 30 seconds into boiling water. Remove, cool slightly and peel away the skin. Cut tomatoes over a bowl to reserve the juices. Incorporate the juices into the dish.

ROAST CAULIFLOWER W/ TAHINI SAUCE

Serves: 6 (as part of a meal)Preparation: 10 minutesCooking time 45 minutes

Method:1. Heat oven to 200C degrees.2. Line a baking sheet with baking paper3. In a mixing bowl, toss cauliflower with oil, 1 teaspoon salt and pepper until well coated.4. Spread in a single layer on 2 baking sheets and roast, stirring and turning once or twice5. Roast until cauliflower is tender and crispy brown in spots, about 45 minutes.6. Puree tahini paste, water, lemon juice, garlic and remaining ¼ teaspoon salt in a blender until smooth.7. Remove cauliflower from oven and immediately transfer to a serving bowl.8. Pour tahini sauce over the cauliflower, toss to combine.9. Serve warm or let stand at room temperature.

SHLATA CHIZO: MOROCCAN CARROT SALADThis variation of roast eggplant is flavoured with warm spices and a hint of lemon.

Method:1. In a large bowl combine all ingredients and taste2. Adjust salt, spice and juice as required and cover3. Chill and marinate at least 30 minutes and up to 2 days.

To serve:Serve chilled or at room temperature as a side dish.

Variations:For a more substantial dish add toasted slivered almonds, raisins or toasted coconut.Add slices of peeled orange segments for a sweeter salad.FALAFELDelicious chick pea “fritters” perfect for snacks, rolls or as part of a mezze meal

Serves: 6 (as part of a meal)Preparation: 30 minutes (not including soaking time)Cooking time 20 minutes

Directions:1. Dry chick peas well and place in the food processor.2. In a frypan fry the onion, garlic, spices and sesame seeds in a little oil for 2 minutes3. Add to the food processor with the parsley baking powder and chilli if using.4. Pulse till mixture is well combined and green!5. Tip into a large bowl and mix through baking powder and self raising flour.6. Roll walnut sized balls of the mix and place on a tray till ready to cook.7. Heat oil so that when a falafel ball is dipped it begins to bubble straight away.8. Place enough falafel balls in oil leaving enough room to turn them, do not crowd.9. Using a slotted spoon, move them to colour lightly.10. Lift them and set aside whilst you par cook the remaining falafels * see note11. Place the first batch back in the hot oil to finish cooking, repeat till all are golden brown12. Drain onto plenty of paper towels.13. Keep them warm in the oven or microwave before serving.

Serving suggestions: Falafel are great in rolls with tabbouleh/ salad and hummus.They can be served with couscous and vegetables as part of a main meal and make great snacks.* NB par cooking ensures they do not burn on the outside before the insides are cooked!

Method:1. Combine dates, walnuts, orange peel, cardamom and 1 tablespoon of honey in food processor2. Blend until a rough paste forms3. Divide the mixture into 8 and form into even cigar shapes, set aside4. Cut the stack of filo pastry in 2 lengthwise (making two long rectangle stacks)5. Cover filo stack with a tea towel to stop it drying out6. Take one piece of filo, brush with melted butter and top with a second sheet. Brush with butter.7. Place a cigar shaped log of filling 2 cm away from the edge and roll into a log8. Place on tray and brush with butter9. Repeat till you have completed 8 logs10. Bake until golden (about 20-25 minutes)11. Cool on baking sheet before serving

To serve:Serve each log with a dollop of yoghurt drizzled with honey for dipping. (optional)

Tuesday, August 9, 2011

Google translate says that's bon appetit in Greek... my Greek cooking student says that's correct and in fact it's a very polite form of the term. I like polite. I'm also impressed that she shares her name with a famous Greek philosopher and mathematician, she sadly never learnt to cook Greek food. But she does remember her mother and grandmother's cooking fondly.

Now on to the food we cooked, cause as we know "it all comes down to the dish you cook today".

Lovely, tasty and sumptuous Greek food.

To begin we cooked FAKES a GREEK LENTIL SOUP, cleansing and packed with lots of vegetables. The recipe is enough for 8 large servings so you can either make less or freeze half if you only want to feed a few people. I think this would be lovely cooked up on Sundays and served as a quick meal during the hectic work/ school week.

Then we moved on to making SPANOKOPITA, we decided to make the triangles instead of the deep dish pie so that we could make some egg free. I have such clever students, they did a wonderful job folding the triangles and keeping all the filling from oozing out on the tray. It really is worthwhile taking the time to make sure you do this step correctly.

To accompany the Spanokopita we made a GREEK SALAD, sharp with red wine vinegar, salty with kalamata olives and Greek Dodoni fetta. Top it all off with a slurp of virgin olive oil and sprinkled with lots of Greek oregani. You can find this at your local deli sold on the stalk in a plastic bag, it really does taste very different from the stuff in little glass jars. It keeps for longer too, probably because of the stalks. Use good kalamata olives, if you must have pitted ones try and find ones that are pitted after they are brined. They retain much more flavour this way.

To finish off we made a simple but delicious sweet called SOUROMENOS BAKLAVA or Bird's Nest Baklava. Each sheet of filo is buttered and sprinkled with walnuts and pistachios before being pleated and rolled into rosettes. They are then baked and drizzled with an orange flavoured syrup before they cool. These are perfect with strong coffee after dinner.

I hope you try some of these recipes, they are very achievable and you'll be surprised with the results.

Method:1. Place lentils in a pot, just cover with water and boil for 10 minutes whilst preparing the other ingredients.2. In a large pot heat oil and gently fry the onion, carrot, celery, capsicum and garlic for 5 minutes .3. Add the bay leaves, oregano and pepper.4. Drain lentils and add them to the vegetables along with the stock, tinned tomatoes and tomato paste.5. Simmer, stirring occasionally for 30- 40 minutes or until lentils are tender.6. Season with salt and pepper to taste.

To serve:Ladle into bowls and sprinkle with chopped parsley and drizzle with a splash of olive oil and a dash of good red wine vinegar.

Accompanied with bread, fetta and olives it forms a satisfying and complete meal.

Method:1. Trim spinach/ silverbeet removing the stalks. Wash well and chop finely. Dry and set aside.2. In a large mixing bowl combine feta, ricotta and hard cheese. Mash well with a fork.3. Add eggs, breadcrumbs, nutmeg, pepper, oil and mix well.4. Add spinach mix through and set aside.5. Grease a 20cm x 30 cm baking tray.6. Take filo pastry from box and cover with a clean tea towel.7. Take one sheet of filo pastry and place on the bottom of the tray making sure all sides are covered.8. Using a pastry brush lightly spread some melted butter on the pastry.9. Place the next sheet on the tray and brush with melted butter.10. Continue till roughly half the sheets are used.11. Pour in spinach and cheese mix, spreading the filling till it is level.12. Place a sheet of filo pastry on the top, brush with butter.13. Continue with the remaining filo pastry and butter.14. Make sure final layer is well buttered.15. Trim and tuck in the top into the sides.16. Using a sharp knife cut through the top layer of pastry into diamond shapes.17. Bake in 180C oven for 45- 50 minutes till golden brown and cooked through.

Alternatively: Brush 3 sheets of filo with melted butter and cut into thirds lengthwise. Place a spoonful of the filling at one end and roll up into a triangular package. Brush with melted butter and bake on a greased tray till golden and crisp. See photo above.

GREEK SALADThis salad is best made just before serving using fresh ingredients.Serves: 6 (as part of a meal)Preparation time: 10 minutesCooking time: 30 minutes

Method:1. Place tomatoes, cucumber, capsicum, onion and fetta in a bowl.2. Sprinkle over fetta, oregano, olives and olive oil and mix till combined.3. Place into serving bowl and sprinkle with oregano and pepper.4. Taste and if desired add the vinegar and salt.

Variation:In Australia this salad is often served with crisp iceberg lettuce and crunchy bread.

SOUROMENOS BAKLAVAThese are a coiled Greek version of the popular baklava.Serves: makes 20-24 coilsPreparation time: 20 minutesCooking time: 50 minutes

Method:1. Prepare all ingredients and grease baking tray well before taking fillo out of the box2. Lay fillo in a stack on your clean work surface and cover with a clean tea towel3. Working on the top sheet first, brush lightly with melted butter or oil4. Sprinkle surface with nuts. Remember these nuts have to go on all the sheets, a tablespoon is fine5. Starting at one of the short edges, gather up the fillo like a loose fan fold6. Don’t worry if fillo tears7. Scroll the strip of gathered fillo and place in the baking tin8. Continue until you have used up all the fillo and nuts and scrolls are packed in tightly into the baking tin9. Bake at 200C for up to 40 minutes till golden and crunchy. Let cool for 10 minutes in tin10. Whilst they are baking make the sugar syrup by boiling all ingredients and stirring till sugar is dissolved11. Pour syrup over the pastries and let sit 4 hours or overnight to absorb the syrup.12. Serve pastries at room temperature.

Variations:For a more fragrant syrup you can add a little rosewater, cinnamon, cardamom or cloves to the syrup whilst it boils.

Wednesday, August 3, 2011

Our second class this term was based around Italian flavours and ingredients. This is the food I was brought up on and luckily easily available when we came to Australia. Italian food is a staple in many Oz households, I think the stir fry and noodle combos will quickly take over...

To start we had a hearty MINESTRONE, packed with veggies, beans and pasta. This is a pretty simple soup which relies on presentation and a good balance of flavours. You really can't go wrong with this recipe.

As a main we cooked CRISPY EGGPLANT & OLIVE BALLS served with POLENTA and SIMPLE TOMATO SAUCE. These are gutsy winter flavours that are comforting yet interesting enough to serve to guests.

As a side dish we served ROASTED BROCCOLI w/ PINE NUTS AND LEMON. If you've never roasted broccoli this will surprise you. The baking brings out the sweetness and intensifies the nutty flavour of the broccoli. A squeeze of lemon juice livens this dish up.

Finally, an egg free dessert, TIRAMISU. I'm always surprised by how much restaurants get away with charging for this simple assembled dessert. Coffee, liqueur, savoiardi biscuits and mascarpone never tasted so good.

The class voted for Greek food next week... here are this week's recipes, ENJOY!

Method:1. In a large pot heat oil and gently fry the onion, carrot, celery and garlic for 5 minutes till softened.2. Add the potatoes, pumpkin, mixed herbs, tinned beans, tinned tomatoes, water and stock cube.3. Cook for 10 minutes till carrots have softened.4. Add the pasta, zucchini and green beans and simmer till pasta is cooked.5. Season with salt and pepper

To serve:Ladle into bowls and sprinkle with chopped parsley and grated parmesan, drizzle with a splash of olive oil.Minestrone is a complete meal that can also be served with chewy Italian bread and a dollop of pesto.It keeps well in the fridge for a few days and freezes well.

Variations:There is no set recipe for Minestrone, feel free to use vegetables in season and whichever beans are available.A cup of shredded spinach or kale can be stirred through towards end of cooking for an interesting flavour.

CRISPY EGGPLANT & OLIVE BALLSServe as finger food or with pasta and fresh tomato sauce as a main course.Serves: makes around small 32 ballsPreparation: 30 minutesCooking time: 20 minutes

Directions:1. Salt 4 litres of boiling water and add the eggplant2. Boil uncovered for 10 minutes, pushing the eggplant occasionally under the water3. Drain eggplant in colander, cool and squeeze out excess water4. Chop finely and place in a large bowl5. Fry mushroom in a little olive oil till dry6. Combine eggplant and mushroom7. Add in parsley, fresh breadcrumbs, egg, garlic and cheese8. Blend with a fork and season with salt & pepper9. Cover frypan with a 2cm of olive oil and heat gently10. Fry a little of the mix to check the seasoning, adjust if necessary11. Roll remaining mix into 1” balls and set on a tray12. Roll balls in dry bread crumbs till evenly coated13. Fry the balls in hot oil, turning till golden brown all over14. Drain on absorbent paper and cool slightly before serving

Method:1. Bring the water to the boil in a saucepan with a tight fitting lid and add salt.2. Whilst stirring the water, pour in the polenta in a thin stream.3. Simmer and continue to stir with a long handled wooden spoon for 5 minutes.4. Place on lid and sit at the back of the stove top whilst you prepare the sauce.

Method:1. In a frypan, gently heat oil and fry the onion and the garlic till translucent and without colour2. Add tinned tomatoes squishing them with your (clean) fingers.3. Add oregano and cook for 10 minutes.4. Taste and season with salt and pepper.

To serve:Stir polenta well and pour into an oven proof serving dish.If using mozzarella, place slices on top and place under grill to melt till golden and bubbly.Serve spoonfuls onto plates topped with tomato sauce, a sprinkle of parmesan and garnish with torn basil leaves.

Variations: Polenta goes very well with roasted vegetables such as mushrooms, zucchini and eggplant.

Directions:1. Cut the broccoli into medium size florets2. In a large bowl toss broccoli, olive oil, garlic and pine nuts3. Spread evenly on baking tray and season with salt and freshly cracked pepper4. Roast for 20 minutes till stems are tender5. Just before serving, sprinkle with cheese (optional), lemon zest and lemon juice.

1. Whisk together mascarpone, brandy and ¼ cup coffee till well combined2. Whip the cream and icing sugar together till soft peaks form3. Gently fold the cream into the mascarpone mix4. Pour the remaining coffee and Kahlua into a bowl5. Dip half of the savoiardi biscuits into the coffee mix6. Arrange to cover the bottom of the glass dish7. Spread 1/3 of the mascarpone mix on top of the biscuits8. Layer with another layer of dipped savoiardi biscuits9. Spread with another layer of mascarpone mix10. Refrigerate for at least 2 hours11. Grate chocolate on top of the Tiramisu before serving12. Dust lightly with cocoa powder using a sieve and serve.

Variations:Cut out individual circles from sponge and layer as above in a glass serving dish.

About Me

This is my virtual pinboard, a place to post my recipes and sewing projects.
I teach Vegetarian Cooking and Patchwork Quilting. There are never enough hours in the day but fortuntely I can survive on a little sleep!